Lallemand Baking
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Solutions For Every Bake

May 26, 2020


Consumers will gravitate to foods with lower sugar content. Fortunately, most bread and roll products are naturally low in sugar. The 3% to 5%* sugar in their formulas will be largely utilized by bakers yeast during proofing. However, when bakers yeast is used in sweet goods and pastries in formulas containing 10% to 25% sugar, its activity can be inhibited as the sugar exerts osmotic pressure on yeast cells. Thankfully, Lallemand was able to select, from its well-documented yeast strain collection, a bakers yeast with greater sugar tolerance. This bakers yeast is available fresh (Lal^Ferm® No. 2) and instant dried (Instaferm® Gold).


Able to meet the latest food trends, all Lallemand bakers yeasts are non-GMO and have been so for the last 90 years. Every year our products are tested by BioChecked™, an independent third party, and although Lallemand’s bakers yeast products are not made from genetically modified organisms, we have taken the extra step to meet the more stringent Non-GMO Project Verified standards.

Consumers have a growing interest in the quality, health and environment aspects of their food and nutrition choices, and more recently, demand has grown for organic products. Lallemand Baking introduced a variety of organic bakers yeast products to help manufacturers of bread and baked goods meet the consumers’ drive for more organic products.

Click here to read more about our Solutions for Every Bake.


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